| 1 | "these basic crispy crackers go well with soups, salads, dips, appetizers, and cheese. |
| 2 | They will remind you of childhood rainy days and tomato soup. |
| 3 | Preheat the oven to 325°F f. |
| 4 | 325°F f 20 to 25 minutes in a large bowl or in the food processor, combine the flour and salt. |
| 5 | Cut the butter into the flour until the mixture resembles coarse meal. |
| 6 | Slowly mix in enough of the milk to form a dough that will hold together in a cohesive ball. |
| 7 | If necessary, add up to 1 additional tablespoon of milk. |
| 8 | Divide the dough into 3 equal portions for rolling. |
| 9 | On a floured surface or pastry cloth, roll the crackers paper thin. |
| 10 | They will look almost translucent. |
| 11 | If desired, lightly sprinkle the tops with salt and gently roll over the dough with your rolling pin. |
| 12 | With a sharp knife, carefully cut the crackers into 2-inch squares. |
| 13 | Handling them gently, transfer them to an ungreased baking sheet. |
| 14 | Prick each cracker in 2 or 3 places with the tines of a fork. |
| 15 | Bake for 20 to 25 minutes, or until lightly browned. |
| 16 | Cool on a rack. |
| 17 | Yield: 95-100. |
| 18 | Variations: this basic recipe can be the starting point for much interesting experimentation. |
| 19 | Simply varying flour or liquid can produce an entirely new cracker unavailable anywhere but in your kitchen. |
